It's a very good one for lunch boxes as the pulao tastes good at any temperature.
Preparation Time: 10 minutes
Cook Time: 20 minutes
Serves : 4-5
Basmati Rice: 2 cups
Onion: 1 large sliced
Peas : 2 cups
Carrot: 1 cut in circles (optional)
Cilantro/coriander leaves: Small bunch chopped
Green chilies: 8 slit
Ginger garlic paste: 1 tablespoon
Garam masala: 1 teaspoon
Water: 3 cups
Salt to taste
Cloves : 6
Cinnamon: 1" stick
Marathi Mogga: 1
Mace : 1
Star anise: 1
Bay leaves: 2
Wash and soak rice for 30 minutes.
Heat 3 tablespoons of butter or ghee in a vessel and all ingredients listed for tempering and fry for 1 minute.
Add green chilies and onions and fry until the onions turn light brown. Add ginger garlic paste and fry for 30 seconds.
Add peas, carrots, cilantro and salt and cook for 3-4 minutes.
Add water and bring it to a boil. Add drained rice, garam masala and mix gently. Bring it to boil again, simmer the stove and close lid.
Cook for 7-8 minutes or until the rice is done, turn off the stove. Wait for 5 minutes, open lid and fluff up the rice with a fork.
Serve hot with gravy, curry or raita.